2. Place the tomatillos, serranos, onion and garlic on a sheet pan and drizzle with vegetable oil. Season with salt and pepper and broil for about 5 minutes or until the vegetables are charred.

3. Place the veggies in a blender along with the cilantro, lime juice, water and season with salt and pepper. Blend until smooth. This can be held in the refrigerator for up to 3 days.

4. For the chilaquiles, heat a large saute pan over medium heat and add the vegetable oil. When the oil is hot and glistening, add the tortillas, working in 3 or 4 batches and fry until they are golden and crispy. Drain the tortillas on paper towels and discard the used oil. Wipe the pan clean with a paper towel.

5. Add a bit more vegetable oil to the pan and add 2-3 cups of the salsa verde to the pan. Cook over medium low heat for 5 minutes. While the sauce is cooking, add a bit of vegetable oil to a medium saute pan and fry the eggs over easy. Add the tortilla chips to the salsa verde and saute until the tortillas are just softened, about 3 minutes. If all the chips don't fit in the pan, you will have to work in two batches.

6. Divide the tortilla mixture between 4 plates and top with the cheese, crema and fried eggs. Garnish with the onion, radishes, avocado and cilantro.

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